Summer Lasagna

Cool days here!  It feels like Fall now….crisp air, breezy, etc. Summer salads just aren’t in my radar.  I decided to stock up on some red peppers & mushrooms and make a Lasagna (or two).  My lasagna is so simple:  grill whatever vegetables you like.

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If using spinach, as I did, just a quick dry grilling.  I also had two boxes of mushrooms.  Everything got dusted with olive oil, salt and pepper before grilling.

I spray my baking sheets, lay down some sauce, a few sheets of raw dry lasagna, all the veges and then more sauce, lasagna, sauce & cheese all over the top.  No eggs or ricotta.  I did use quite a bit of really nice oregano I got at the Italian Market in Portland a while back.  That’s it.  One for us and company – Rebbecca my herbalist friend and the other for the freezer for yet another freaky cold day.

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I love this dinner with a nice big green salad!  Just enough.

My friend Marcia just sent me this recipe.  Very cool.  Tomorrow it’s supposed to be 90.  I have the fruit.  I think I’ll make this in preparation for the HOT DAY.

 

Strawberry-Basil Lemonade Recipe

 

 

For the strawberry-basil syrup:

•1 1/2 cups granulated sugar

•1 cup water

•1 pound strawberries, washed, hulled, and sliced 1/2 inch thick

•3/4 cup tightly packed basil leaves

For the lemonade:

•8 cups cold water

•2 cups lemon juice, chilled

•Ice

•1/2 pound strawberries, washed, hulled, and sliced 1/2 inch thick, for garnish

•1/4 cup tightly packed, blemish-free basil leaves, for garnish

INSTRUCTIONS

For the strawberry-basil syrup:

 

Place the sugar and water in a medium saucepan over high heat and stir until the sugar dissolves and the mixture comes to a boil. Add the strawberries, reduce the heat to medium low, and simmer until the strawberries have softened, about 10 minutes.

Remove from the heat, add the basil leaves, and stir to incorporate. Cool to room temperature, about 45 minutes. Strain through a fine-mesh strainer set over a medium bowl; discard the solids. Cover the syrup and refrigerate until ready to use.

For the lemonade:

 

Pour the water, lemon juice, and 1 1/2 cups of the strawberry-basil syrup into a 3-quart pitcher or punch bowl and stir to combine. Taste and add additional strawberry-basil syrup as needed. Add ice and garnish with the sliced strawberries and basil leaves.

 

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